"Once you’ve slept in the shadow of the San Jacinto Mountains you are bound to return." — Cahuilla Indian saying

mango shrimp kebabs

Terry and I decided that we wanted shrimp for a recent Saturday dinner, so I went through my recipe database and found one for mango shrimp kebabs.

Not surprisingly, I did not stick close to the recipe. Terry can’t eat onions, so no onions on the skewers. The bell peppers were green, because that is what we had in our container garden. And as for the shrimp, you know I would never accept such minimal seasoning. I had about a third of a can of chipotle pepper in adobo sauce which I put into the chopper attachment of my Cuisinart immersion blender. I added olive oil and water. The shrimp were defrosting in a bowl so I added the mixture and tossed the shrimp.

It turned out very well. The heat from the shrimp was balanced by the cool of the mango. No lime juice necessary. It made for a very tasty Saturday dinner.

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Mike Christie

I live with my wife Terry and Tasha, our beagle-border terrier mix, in Hemet, which is in the San Jacinto Valley, on the eastern edge of Southern California's Inland Empire. I am actively working on developing a freelance writing and web content business. Details are on my web site:http://mikecwebandwriting.com/.

This blog is about the personal side of my life. I love my Kindle iPad app, cooking, watching cooking shows on television, and writing this blog. I am an Episcopalian and am happy to be a member of Episcopal Church of the Good Shepherd here in Hemet.